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Cedar Plank Salmon with Butter Pecan Sauce
3 tablespoons shallots, finely chopped
3/4 cup white dry wine
1 tablespoon Champagne wine vinegar
3 tablespoons heavy cream
1/4 pound sweet cream butter
3 tablespoons chicken stock
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon filets
Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and strain.
Add salt, pepper and honey-roasted pecans.
Filets: Brush with vegetable oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).
Top with Butter Pecan Sauce and chopped parsley and serve.
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